Trent

Today's Trent apples are large mediums, slightly oblate with essentially no ribbing. Their streaky red blush is rendered a bit pastel or "dusty rose" by a light smokey bloom. ¶ 

Many large light green lenticel dots (small near the calyx end) are visible throughout. They are if anything slightly larger in the less-blushed areas where the underlying green partially shows through the thinner blush.

A bloom, of course, is just an expression of extra wax (natural wax from the apple). When it rubs or washes off, Trent has a semi-gloss sheen and the lenticels are even more prominent.

In bright light, the blush includes tiny pinpricks of more-saturated red. You might be able to see what I mean in the photo if you select it and zoom in.

Under the hood

Trent's dense, fine-grained flesh, off-white with a green shade, makes for a crisp substantial bite. The sugar-forward balance is good and features spice and berries with a stone-fruit accent.

A faint floral note lingers in the finish.

While not in Blue Pearmain territory, the relatively dense texture of this apple is more filling than, say, a Cortland, which has many of the same flavors.

A modern apple

Turning to the internet, the first thing to note is that some say Trent matures very late. Consequently my early October sample may not have been at peak. Still, it was good to eat.

Trent was developed in the late 1970s at the former Smithfield Agricultural Farm in Trenton, Ontario. The province cites Trent as a scab-resistance variety.

Pomiferous says Trent is a cross of McIntosh with a research variety that has Jonathan and Rome ancestry.